Mushroom & Quinoa Stuffed Acorn Squash

• Vegan
• Gluten free

• Produce

  • 2 Acorn squashes, medium
  • 1 Carrot, medium
  • 1 tsp Garlic powder
  • 8 Mushrooms, medium
  • 1 Pomegranate seeds
  • 1 Shallot, medium
  • 2 cups Spinach
  • 2 tsp Thyme, dried

• Condiments

  • 3 tbsp Maple syrup

• Pasta & Grains

  • 1 1/2 cups Quinoa, cooked

• Baking & Spices

  • 2 tbsp Nutritional yeast
  • 1 Salt & pepper

• Oils & Vinegars

  • 3 tbsp Coconut oil
  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pecans

Found on simplyquinoa.com

Ingredients

• 2 medium acorn squashes
• 3 tablespoons coconut oil
• 3 tablespoons maple syrup
• 8 medium mushrooms (button or baby bella)
• 1 medium carrot
• 1 medium shallot
• 1 tablespoon olive oil
• 1½ cups cooked quinoa
• 2 cups spinach (or greens of choice)
• ¼ cup chopped pecans
• 2 teaspoons dried thyme
• 1 teaspoon garlic powder
• Salt & pepper to taste
• 2 tablespoons nutritional yeast
• Pomegranate seeds to garnish (optional)

Directions

• Preheat the oven to 400ºF.
• Slice the ends off the squash, then slice each in half width-wise. Scoop out the seeds and place the squash, flesh side up in a shallow baking dish. Rub each half with coconut oil and drizzle with maple syrup.
• Bake on the center rack for 40 - 45 minutes until squash is tender.
• While the squash is roasting, add the mushrooms, carrots and shallot to a food processor. Process on high until the veggies are finely chopped.
• Heat oil in a large skillet over medium heat. Add vegetable mixture and saute for 2 - 3 minutes until the mushrooms have started to release their juices. Add spices and quinoa and cook until quinoa is warmed. Add water if needed.
• Once veggies are cooked, add spinach and pecans, and cook until spinach has wilted.
• Transfer this mixture to a bowl and stir in nutritional yeast.
• Divide the mixture evenly between the four squash halves. Place back in the oven for 5 - 10 minutes. Remove from the oven, garnish with pomegranate and serve immediately.

Nutrition